Sichuan style chicken feet with pickled pepper(chuan wei ban pao jiao feng zhao )

Sichuan style chicken feet with pickled pepper

Introduction:

Production steps:

Step 1: 1:2 for chicken feet, 1:3 for better taste. Put chicken feet, pepper and salt in water [2 times more than fried vegetables] boil for 5 minutes, then turn off the heat [until chopsticks can be easily inserted] and put them into running water for 5 minutes.

Step 2: put salt in a clean container. Chinese prickly ash

Step 3: take out the pickled peppers and chop them. If you are afraid of spicy, skip this step.

Step 4: take one and a half minutes of onion and add purified water. By this time you already smell spicy. In fact, I don't know why I put onions, because chicken feet are put, and celery roots can be put. But you can't put more, it will smell. This dish is very delicious when it is cooked~~

Step 5: put the chicken feet in the refrigerator for more than 24 hours. The longer the time, the better. Basically, our family bought them in the morning and began to soak them. We can eat them the next night and lose them on the fourth day.

Materials required:

Chicken feet: 12

Onion: one in five

Pickled pepper: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Note: must not add their own pickle jar of water Oh, eat up the feeling of alkali, astringent, taste bad.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Chuan Wei Ban Pao Jiao Feng Zhao